Baked Eggplant Slices

Preparation Time - 5 Min                                               Cooking Time - 30 Min

Ingredients:

Large eggplant - 1

Oil - 1 Tbsp

For Masala :

Red chili powder - 1/2 Tsp

Chaat masala - 2 Tsp

Cumin powder - 1 Tsp

Coriander powder - 2 Tsp

Garam masala - 1/2 Tsp

Salt - to taste

Method:

1) Preheat oven to 500° F or 260° C.

2) In a small bowl mix all ingredients for masala.

3) Wash and slice eggplant and keep aside.

4) Put the eggplant slices on greased sheet and brush top side with oil.

5) Sprinkle little masala on each slice and bake in preheated oven for 25 min.
    Tip : If you don't have oven you can apply masala on both sides and fry them in hot oil.

6) Take out and sprinkle little masala on other side bake for another 5 min.

7) Serve hot.

Baked Eggplant Slices

Takatle Shengule

This is a traditional one dish meal from Marathwada region of Maharashtra, India.

Preparation Time - 5 Min                      Cooking Time - 20 Min                       Serves - 3

Ingredients:

For Shengule:

Jowar flour - 1/2 Cup

Wheat flour - 1/4 Cup

Besan - 1 Tbsp

Kasoori methi - 1 Tbsp

Carom seeds - 1/2 Tsp

Sesame seeds - 1 Tsp

Red chili powder - 1/2 Tsp

Turmeric powder - 1/4 Tsp

Salt - 1 Tsp

For gravy:

Yogurt(Curd)  - 1/2 Cup

Besan - 2 Tsp

Jowar Flour - 1 Tsp

Curry Leaves - 4

Oil - 1 Tbsp

Salt - to taste

Sugar - 1 Tsp

Green chili - 2

Mustard seeds - 1/2 Tsp

Cumin seeds - 1/2 Tsp

Asafoetida - A pinch

Method:

1) In a bowl mix all ingredients for shengule. Add water as required and knead a dough of medium consistency.

2) Heat oil in pan and crackle mustard seeds.

3) Add asafoetida, cumin seeds, turmeric powder, green chili and curry leaves, saute well.

4) Add 2 cups of water and salt and let it boil.

5) Meanwhile make rounds of kneaded dough and add it in boiling water. Keep the lid and let it cook for 10-12 min. on medium high heat.

6) In small bowl take yogurt, whisk it well and add besan, jowar flour and sugar and mix well.

7) Add this yogurt mixture in shengule and let it cook for 5 min. Do not add yogurt mixture until shengule are completely cooked.

8) Serve hot.

Takatle Shengule

Shrikhand

Ingredients:

Thick yogurt(curd) - 4 Cup (1 kg)

Fine Sugar - 1 Cup or to taste

Cardamom powder - 1/4 Tsp

Saffron(Kesar) - 6 strands

Milk- 1 Tbsp

Almonds or any nuts - 1 Tbsp

Method:

1) Put curd in a muslin cloth, tie and hang it for 2 hrs. 

2) Put saffron strands in milk and keep aside. 

3) After 2 hrs take few paper towels and rub on tied yogurt to absorb any remaining water.

4) Open the muslin cloth and transfer curd in a bowl. Add sugar and mix well. 

5) Strain this mixture to remove any lumps using a medium fine strainer, preferably of steel. You can also use Puran-Crusher.

6) Add cardamom powder, saffron milk and mix well. 

7) Refrigerate for 1 hr, decorate with your favorite nuts and serve. 

Shrikhand

Dry Bhindi Sabzi/ Bhendichi Bhaji

Preparation Time - 10 Min                       Cooking Time - 15 Min                      Serves - 3

Ingredients:

Bhindi(Lady finger/Okra)  - 250 Gm

Chopped onion - 1 Cup

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Asafoetida - a pinch

Red chili powder - 1 1/2 Tsp

Turmeric powder - 1/2 Tsp

Garam masala - 1/4 Tsp

Salt - To taste

Oil - 2 Tbsp

Method:

1) Wash bhindi and dry on paper towel. Once dried chop in round pieces and put in plate.
    Tip: If you have time then put chopped bhindi near fan for 30 min. so that sabzi will never be sticky.

2) Heat oil in pan and crackle mustard seeds. Add cumin seeds and asafoetida.

3) Add onion and fry till translucent. Add chopped bhindi and mix well.

4) Let it cook for 7 min on medium flame. Add red chili powder, turmeric powder, garam masala and salt mix well and cook for another 5-7 min.

5) Serve hot with chapati.

Dry Bhindi Sabzi

Chakali With Sour Cream

Preparation Time - 10 Min                         Cooking Time - 15 Min                      Yield - 20 Chakali

Ingredients:

Rice Flour - 1 Cup

Gram Flour (Besan) - 2 Tbsp

Sour Cream - 3 - 4 Tbsp

Carom seeds - 1 Tsp

Sesame seeds - 2 Tsp

Turmeric powder - 1/2 Tsp

Red chili powder - 1/2 tsp

Coriander powder - 1 Tsp

Salt - to taste

Oil - to deep fry

Method:

1) Mix all ingredients and knead a dough and let it rest for 10 min. Make sure dough is not very soft or very hard.

2) Put the dough in chakli maker and make chakali in a plate or plastic paper.

 


3) Deep fry the chakali in oil on medium flame till golden brown in color.

4) Drain on paper towel and then serve. Allow to cool and store in air tight container.

Chakali

Mula Kothimbiriche Varan/Radish-Cilantro Dal

Preparation Time - 5 Min                         Cooking Time - 30 Min                          Serves - 4

Ingredients:

Tuvar dal - 1/2 Cup

Radish - 1 Small 

Chopped cilantro(Kothimbir) - 1/2 Cup

Green chili - 2

Garlic cloves - 3

Chopped onion - 1

Red chili powder - 1/2 Tsp

Turmeric powder - 3/4 Tsp

Cumin powder - 1/2 Tsp

Asafoetida - a pinch 

Salt - to taste

Oil - 1 Tbsp

Method:

1) Wash tuvar dal till water runs clean and keep aside.

2) Chop radish in cubes and add it to tuvar dal. Add chopped cilantro,green chili and 1 cup of water to dal and pressure cook for 20 min or  up to 3 whistles.

3) Heat oil in wok and crackle mustard seeds. Add asafoetida, cumin seeds and garlic and saute well.

4) Add onion and fry till golden in color. Add turmeric powder, red chili powder and cumin powder and mix well.

5) Add pressure cooked dal and 1-2 cup of water to get desired thickness. 

6) Add salt and let it cook for 5-7 min on medium flame.

7) Serve hot with chapati or rice.

Radish Cilantro Dal

Kaju Butter Masala

Preparation Time - 7 Min                 Cooking Time - 15 Min                      Serves - 4

Ingredients:

Cashew nuts - 1 Cup

Tomato - 4

Onion - 1

Ginger garlic paste - 1 Tsp

Butter - 2 Tbsp

Cream - 1 Tbsp

Milk - 1/2 cup

Kasoori methi - 1 Tbsp

Coriander powder - 2 Tsp

Cumin powder - 1/2 Tsp

Turmeric powder - 1/4 Tsp

Red chili powder - 1 Tsp

Garam masala - 1/2 Tsp

Salt - to taste

Method :

1) Soak cashew nuts in lukewarm water for 1 Hour and split open the cashew nuts.

2) Make very fine paste of onion and keep aside.Make fine puree of tomato and 8 of soaked cashew nuts and keep aside.

3) Heat butter in pan and add ginger garlic paste and saute well for 2 mins.

4) Add onion paste and saute well for 5 mins. Add tomato and cashew nuts paste and fry for 7-8 mins.
    Tip: Sieve the tomato puree to get a nice fine texture of gravy.

5) Add red chili powder, turmeric powder, cumin powder, coriander powder and garam masala and mix well.

6) Add cashew nuts, milk, 1/4 cup of water and kasoori methi, mix well and cook for 5 min. Switch off stove and add salt and cream and serve hot with naan or your favorite bread.

Kaju Butter Masala

Panchamrut

This traditional chutney is often made in Maharashtra on festivals with Puran Poli.

Preparation Time - 10 Min                     Cooking Time - 7 Min                         Serves - 4

Ingredients:

Sesame seeds  - 1/4 Cup

Ground nuts - 2 Tbsp

Cashew nuts - 2 Tbsp

Jaggery - 2 Tbsp

Tamarind paste - 1/2 tbsp

Oil -1 tbsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 Tsp

Asafoetida - a pinch

Curry leaves - 6 

Chopped green chili - 1

Turmeric powder - 1/2 Tsp

Red chili powder - 1/4 Tsp (Optional)

Salt - to taste

Fresh coconut - few to garnish

Method:

1) Dry roast sesame seeds, ground nuts and cashew nuts and let it cool and grind sesame seeds and ground nuts coarsely and make pieces of cashew nuts. 

2) Heat oil in pan and crackle mustard seeds and add cumin seeds.

3) Add asafoetida, turmeric powder, chopped green chili and curry leaves fry well.

4) Add tamarind paste, jaggery and red chili powder and mix well. Add ground nuts and cashew nuts.

5) Add ground sesame seeds, 1/2 cup water and salt, mix well.

6) Let it cook for 5 mins stirring occasionally.

7) Garnish fresh coconut and serve.

Panchamrut

Tondli Bhat

Preparation Time - 5 Min                             Coking Time - 20 Min                       Serves - 4 

Ingredients :

Basmati rice - 1 cup

Tondli (Ivy gourd) - 200 gm

Chana dal - 1/4 cup

Cashew nuts - 8

Green chili - 2 

Curry leaves - 5

Ghee (clarified butter) - 1 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Asafoetida - a pinch

Salt - 1 Tsp or to taste

Red chili powder - 1/2 Tsp 

Turmeric powder - 1/2 tsp

Ginger garlic paste - 1/2 Tsp (Optional)

grated coconut - 1/2 Tbsp

Cilantro - a few to garnish

Spices :

Bay leaf - 1

Pepper seeds - 1 tsp

Cinnamon - small piece

Clove - 1 

Cardamom powder - 1/4 Tsp

Cumin powder - 1/4 Tsp

Coriander powder - 1/2  Tsp

Method:

1) Wash and soak rice for 20 mins.

2) Cut off end and cut tondli (ivy gourd) vertically in four pieces and keep aside.

3) Heat ghee in pan and crackle mustard seeds. Add cumin seeds.

4) Add asafoetida, turmeric powder, green chili, curry leaves and ginger garlic paste, fry well.

5) Add soaked chana dal, tondli(ivy gourd), 1/2 tsp salt and 1/4 cup water. Keep the lid and let it cook for 10 mins.

6) Add all spices and red chili powder, cashew nuts and mix well. 

     Tip : You can use biryani masala instead of whole spices here.

7) Add soaked rice, 1/2 tsp salt and 2 cup water. Keep the lid and let it cook for 10-12  mins on  low-medium flame.

8) Garnish with fresh cilantro and coconut and serve hot.

Tondli Bhat

Vada Bhat

Preparation Time - 20 Min                      Cooking Time - 30 Min            Serves - 5

Ingredients :

For Vada :

Sprouted matki (moth) - 1/2 Cup

Chana dal (Gram lentil) - 2 Tbsp

Cover-less urad Dal (Black lentil)  - 1/4 Cup

Cover-less  moong dal - 1/4 Cup

Chopped cilantro (Kothimbir) - 1/4 Cup

Cumin seeds - 1 Tbsp

Red chili powder - 1 Tsp or to taste

Salt - 3 Tsp or to taste

Green chili paste - 1 Tsp or to taste

Garlic paste - 1 Tsp

Oil - to deep fry

For Bhat : 

Rice - 1 1/2  Cup

Oil - 3 Tbsp

Mustard seeds - 2 Tsp

Curry leaves (optional) - 4-5 

Dry red chili - 3

For Tadka(Tempering):

Oil - 2 Tbsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Asafoetida - 1/4 Tsp

Dry red chili - 2

Curry leaves - 4 (optional)

Method :

1) Soak chana dal, urad dal and moong dal for 2 hrs in lukewarm water.

2) Wash rice till water runs clean, soak for 15 mins. and pressure cook for 20 min or up to 3 whistles.

3) Grind soaked dal and sprouted matki coarsely in grinder.

4) In a bowl mix grind dal mixture, cilantro, garlic paste, cumin seeds, red chili powder, green chili paste and salt and mix well.

5) Heat oil in wok and add a spoon of batter in hot oil and deep fry vada on medium flame.

6) Heat 2 tbsp of  oil in another pan for tempering and crackle mustard seeds. Add cumin seeds, asafoetida, curry leaves and dry red chilies fry for a moment and switch off stove.

7) Serve a plate of rice with 6 vada. Crumble vada, add tadka and enjoy.

Vada Bhat

Spinach and Buttermilk Curry/Palakachi Takatli Bhaji

Preparation Time - 10 Min                         Cooking Time - 15 Min                     Serves - 4

Ingredients:

Finely chopped spinach - 1/2 bunch

Besan(gram flour) - 1 Tbsp

Buttermilk - 2 Cup

Groundnuts(pea nuts) - 2 Tbsp

Asafoetida - 1/4 Tsp

Mustard seeds - 1 Tsp

Dry red chili - 2

Chopped garlic - 5 cloves

Curry leaves - 4

Cumin seeds - 1 Tsp

Turmeric powder - 1 Tsp

Red chili powder - 1 Tsp

Salt - to taste

Method:

1) In a wok add finely chopped spinach,ground nuts and 1/2 cup of water and let it cook for 7-8 mins.

2) Take buttermilk and besan in a bowl and whisk it well. Add this mixture and salt to partially cooked spinach and let it cook for 10 mins on low flame stirring on regular intervals.

3) In another pan heat oil and crackle mustard seeds.

4) Add asafoetida, cumin seeds, turmeric powder, garlic, curry leaves and dry red chilies and saute well for 1 min.

5) Add red chili powder and immediately add this tadka(tempering) on cooked spinach and buttermilk mixture and mix well.

6) Serve hot with your favorite bread or rice.

Spinach And Buttermilk Curry

Mix Fruit Raita

Preparation Time - 10 Min                                                                             Serves - 5

Ingredients:

Apple - 1 small

Pear - 1 small 

Pomegranate - 2 Tbsp

Grapes - 15

Yogurt(Curd) - 1 Cup

Chat Masala - 1/2 Tsp

Cumin powder - 1/4 Tsp

Salt - 1/2 Tsp

Chili powder - a pinch

Sugar - 2 Tsp

Raisins - 1 Tbsp (Optional)

Cashew nuts - 2 (Optional)

Method:

1) Wash, peel and chop apple and pear in cubes.

2) Chop grapes vertically and keep aside.

3) In a bowl whisk yogurt. Add 2 tbsp of water and mix well.

4) Add chat masala, cumin powder, salt, sugar and chili powder and mix well.

5) Add all fruits, nuts and raisins and refrigerate for 30 mins. and then serve.

Mix Fruit Raita

Paneer Butter Masala

Preparation Time - 10 Min                                    Cooking Time - 15 Min                          Serves - 5

Ingredients :

Paneer - 200 gm

Butter - 1/4 Cup

Onion - 1 small

Tomato - 3 Big

Ginger garlic paste - 1 Tsp

Milk - 1/2 cup

Cream - 2 tbsp

Kasoori Methi - 2 Tsp

Cashew nuts - 8

Coriander powder - 2 Tsp

Cumin powder - 1 Tsp

Turmeric powder - 1/4 Tsp

Red chili powder - 1 1/2 Tsp

Garam masala - 1/2 Tsp

Salt - to taste

Method:

1) Soak cashew nuts in lukewarm water for 30 mins.

2) Cut the paneer in cubes and fry it till golden in color and keep on paper towel.

3) Make very fine paste of onion and keep aside.Make fine puree of tomato and soaked cashew nuts and keep aside.

4) Heat butter in pan and add ginger garlic paste and saute well for 2 mins.

5) Add onion paste and saute well for 5 mins. Add tomato and cashew nuts paste and fry for 7-8 mins.

    Tip: Sieve the tomato puree to get a nice fine texture of gravy.

6) Add red chili powder, turmeric powder, cumin powder, coriander powder and garam masala and mix well.

7) Add fried paneer, milk and kasoori methi, mix well and cook for 5 min. Switch off stove and add salt and cream and serve hot with naan or your favorite bread.

Paneer Butter Masala

Curd Rice

Preparation Time - 2 Min                  Cooking Time - 30 Min                              Serves - 4

Ingredients:

Rice - 1 Cup

Curd(Yogurt) - 1 Cup

Dry red chili - 2-3

Cashew nuts - 4 (Optional) 

Urad dal - 2 Tsp

Mustard seeds - 1 Tsp

Cumin seeds - 1/2 Tsp

Asafoetida - a pinch

Curry leaves - 5

Salt - to taste

Sugar - 1 Tsp

Cilantro - 2 Tbsp

Method:

1) Wash rice till water runs clean and cook with 2 1/2 cup of water for 15 mins.

2) In a bowl whisk curd and add sugar, 3/4 cup of water and 1/2 tsp of salt and whisk well.

3) Add curd in rice and mix well.

4) Heat oil in a pan and crackle mustard seeds.

5) Add cumin seeds, asafoetida, curry leaves, urad dal, cashew nuts and dry red chili and saute it for a moment.

6) Add this tadka(tempering) on rice. Add 1/2 Tsp of salt and mix well.

7) Garnish with fresh cilantro and serve.

Curd Rice

Rice Papdi/ Rice cracker

Preparation Time - 15 Min                               Cooking Time - 45 Min
This recipe will make 45 crackers.

Ingredients:

Rice flour -2 1/2 Cup

Chana dal - 1/4 Cup

Butter - 1 Tbsp

Green Chili -1

Curry leaves - 2 

Cumin seeds - 1 Tsp

Garlic - 2 Cloves (Optional)

Salt - 1 Tsp or to taste

Ginger paste - 1/4 tsp

Oil - to deep fry

Method:

1) Soak chana dal in lukewarm water for 3 hrs.

2) Grind green chili, cumin seeds and curry leaves together to fine paste.

3) In a bowl take rice flour and add heated butter into flour and mix well with a spoon.

4) Add salt and ground masala paste mix well. 

5) Add soaked chana dal and water as required and knead a dough and make small balls.
    Tip: Do not add too much water else crackers will drink more oil.

 

6) Take a plastic paper sheet apply oil and take a ball of dough and with your fingers shape into circle of 2 inch.

Tip: You can use puri press for this to make your job easy and quick.

7) Deep fry these crackers till golden in color and serve.

Rice Papdi

Sabudana Khichdi

Ingredients:

Sabudana(Tapioca) - 1 Cup

Boiled potato - 1 

Ground nut powder - 1/2 Cup

Green chili - 3

Ghee (Clarified butter) - 2 Tbsp

Cumin seeds - 1/2 Tsp

Sugar - 2 Tsp

Salt - to taste

Method :

1) Wash and soak sabudana in a bowl for 5 hrs or overnight.
    Tip: Wash sabudana 3-4 times to wash off any starch. Put enough water in sabudana to soak, approximately till water comes 1 cm above sabudana.

2) In a bowl mix ground nut powder with soaked sabudana. Chop boiled potato in cubes and keep aside.

3) Heat ghee in pan and add cumin seeds, green chili and saute well.

4) Add chopped potato and fry for 1 min.

5) Add sabudana mixture, salt and sugar and mix well. Keep the lid and cook it for 5-7 min.

6) Serve hot with lemon wedge, curd or ground nut chutney. You can garnish with fresh cilantro if you like.

Sabudana Khichdi

Stuffed Baked Tomato Chaat

Preparation Time - 10 Min                       Cooking Time - 20 Min               Serves - 2    
              

Ingredients :

Tomato  - 3 medium size

Sprouted moong beans - 1/4 Cup

Onion - 2 Tbsp

Finely chopped capsicum - 1 Tbsp

Corn - 1 Tbsp

Green Chutney - 1 Tsp

Red chili powder - to taste

Salt - to taste

Nylon Sev - 2 tbsp to garnish

Yogurt - 2 Tbsp

Method :

1) Preheat oven to 400° F or 200° C.

2) Cut tomatoes in half (cut horizontally)  and scoop out pulp.
 
2) Put the tomato halves on on paper napkin to drain for 10 mins.

3) In a bowl mix sprouted beans, onion, capsicum, corn, green chutney, red chili powder and salt.
    Tip : You can add grated cheese if you like.

4) Fill this mixture tomato halves and put in greased muffin pan.

5) Bake in preheated oven for 18-20 mins and cool for 5 mins.

6) Garnish with nylon sev and yogurt or tamarind chutney and serve.

Stuffed Baked Tomato Chaat

Bharli Vangi/Stuffed Egg Plant

Ingredients:

Egg plants(Brinjal) - 6-7

Sugar - 1/2 Tsp (Optional)

Mustard seeds - 1/2 Tsp

Asafoetida - a pinch

Oil - 2 Tbsp

Finely chopped cilantro - 1 Tbsp

For Masala Stuffing :

Finely chopped onion - 3/4 Cup

Garlic paste - 2 Tsp

Ginger paste - 1 Tsp

Finely chopped cilantro - 3 tbsp

Ground nut powder - 2 Tbsp

Sesame seeds powder - 2 tsp

Red chili powder - 1 1/2 tsp or to taste

Turmeric powder - 1/4 Tsp

Coriander powder - 3 Tsp

Cumin powder - 1 Tsp

Dry mango powder (Amchur) - 1 Tsp 

Garam masala - 1 Tsp

Salt - to taste

Method:

1) In a bowl or plate nicely mix all ingredients for masala stuffing and keep aside.

2) Make 4 slits to egg plant and stuff mix masala and keep aside.

3) Heat oil in a pan or wok and crackle mustard seeds.

4) Add asafoeitda, sugar, cilantro and remaining mix masala if any.

5) Put the stuffed egg plant in pan, sprinkle little water(1/4 Cup) and put the lid. You can add a pinch of salt if required.

6) Let the egg plants cook from one side and turn them carefully and let them cook from other side.

7) Garnish with fresh cilantro and serve hot with chapati or bhakri.

Bharli Vangi

Strawberry Muffins

Ingredients:

All Purpose flour - 1 1/4 Cup

Granulated sugar - 1/4 Cup + 1 Tbsp

Brown sugar - 1/4 Cup

Butter(unsalted) -  2 Tbsp (1/4 Stick)

Vanilla extract - 1/2 Tsp

Fresh strawberry cut in cubes - 3/4 Cup

Baking powder - 2 Tsp

Baking soda - a pinch

Milk - 1/2 Cup

Oil - 2 Tbsp

Salt - a pinch

Method:

1) Preheat oven  to 375° F or 190° C.

2) In a bowl mix milk, oil,vanilla extract and melted butter, whisk it well.

3) In another bowl mix all purpose flour, sugar, salt, baking powder and baking soda.
    Tip : If you sieve the dry mixture for 2-3 times ingredients mix together very well.

4) Add strawberries to flour mixture and mix well and add milk mixture. Mix the ingredients lightly to a smooth batter.

5) Put paper liners to muffin pan and put the batter.
     Tip: Fill only 3/4 of muffin cup with batter.

6) Bake in preheated oven for 20-23 mins or toothpick inserted in the center comes out clean.

7) Let it cool for 15 min and then serve.

Bread Fry

This easy and quick recipe is a great snack.

Preparation time - 2 Min                      Cooking Time - 7 Min                 Serves - 2

Ingredients :

Bread slices - 5

Chopped onion - 1/2 Cup

Chopped green chili -1 

Oil - 1 Tbsp

Cumin seeds - 1 Tsp

Red chili powder - 1/4 Tsp

Turmeric powder - 1/4 Tsp

Salt - 1/2 Tsp

Sugar - 1/2 Tsp

Lemon - 1/4 piece

Nylon sev - 1 Tbsp to garnish (Optional)

Cilantro - a few to garnish

Method:

1) Make small pieces of bread and keep aside.

2) Heat oil in pan and add cumin seeds.

3) Add green chili and onion and saute well till onions become soft.

4) Add turmeric powder, red chili powder and mix well.

5) Add bread pieces and mix well to apply masala all over bread pieces.

6) Add salt, sugar and lemon juice and mix well.

7) Garnish with fresh cilantro and nylon sev and serve hot.